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Product Code: HDM-05007

UPC Code: 071518050078

Package Quantity: 5 lbs. (2.3 kg)

Dimensions: 5.2 x 3.3 x 8.6 in, 5.1 lbs (2.31 kg)

Product Overview

Description

Whole Grain

Make It Special. Bake at Home.

Premium Quality Since 1882

NON GMO Project Verified

100% Stone Ground

All Natural

Wheat Free

100% Whole Grain 30g or More Per Serving

Eat 48g or More of Whole Grains Daily

No Preservatives, Artificial Coloring, Flavoring, BHA or BHT

Our Sueprior Taste Comes From The High Quality Rye we Mill

Whole Grain Food Sunrise to Sunset So Good For You!

Congratulation and thank you for choosing one of the world's finest Rye flours. We are dedicated to bringing our customers the most wholesome and naturally nutritious flour possible. We start with only those select Rye grains grown in ther northern plains that meet our strict nutrition and protein standards. These Whole Grains are then cleaned and stone ground the traditional way, which preserves all of the nutritional content of the kernel.

All of the nurtients Nature so bountifully supplies in each kernel are still present in each bag of flour. There is nothing added, and nothing taken away.

Our flour is a nutritious product providing a great tasting, baking delight. Nutrition experts recommend 6-11 Servings of grain based foods daily, and Hodgson Mill agrees. We offer Whole Grain quality flours for those who choose a healthy lifestyle and those who want to do something special for their families.

Scald milk; combine it in mixing bowl with honey, salt, and butter. Stir well; cool to lukewarm. Dissolve yeast in the lukewarm water; combine with milk mixture. Add white flour and beat vigorously 1 minute or until batter is very smooth. Add caraway seeds, onion, wheat germ, and enough rye flour so dough is firm enough to knead. Turn dough onto floured surface; knead 8 minutes. Place in greased bowl, turning once to coat evenly. Cover and let rise in warm place until dough is doubled (one hour). Punch down dough and roll by hand into a long rope about 1 1/2 inches thick. Cut into 1 1/2 inch pieces and shape into buns. Place 2 inches apart on an oiled baking sheet. Cover with towel and let rise until doubled.

Prevent oven to 400ºF. Beat the egg with water and brush the tops of the buns. Bake 12-15 minutes or until nicely browned. Yield: 18-24 dinner rolls.

This works great for my 100% rye sourdough bread, the result is not sticky as when baking with the more finely ground rye flour, but you need to let the bread sit covered with a towel for several hours.

This flour can not be purchased in any local retail grocery store and I wanted the rye to specifically be used to start a sourdough culture.
They claim that the rye flour has more usable microbiol life still attached to it and using the flour and pineapple juice was the best way to start your own sourdough culture.
I successfully got a wild yeast culture going BUT no lactobacillus activity has arrived at all...so the culture is NOT sour...not even in a microscopic amount. :(
The flour makes great tasting bread using conventional bakers yeast so I'm happy with my purchase. One star off though for the shipping. It allowed one bag to get tossed around until it split the paper wrapper and about one cup of flour was all over the inside of the box.

the product is great, but when it arrived the bag had somehow popped and a small tear was causing the flour to dust the inside of the whole box. I recomment packing your bags of flour in a ziplock bag or something alike to prevent the mess i had to clean up.